Season and Sear Chicken
Pat chicken thighs dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Sear chicken skin-side down until browned (about 4–5 minutes per side). Remove and set aside.

Sauté Vegetables
In the same pot, add more olive oil if needed. Add chopped onions and celery. Cook for 2–3 minutes until softened. Add bell peppers and mushrooms, and cook for another 4–5 minutes until vegetables are tender.

Add Garlic and Herbs
Stir in minced garlic, oregano, thyme sprigs, chopped parsley, and red pepper flakes. Cook for 1–2 minutes until fragrant.

Deglaze with Red Wine
Pour in the red wine and use a wooden spoon to scrape any browned bits from the bottom of the pan. Let it simmer for about 2–3 minutes to reduce slightly.

Add Tomatoes and Return Chicken
Stir in crushed tomatoes. Return chicken thighs to the pot, nestling them into the sauce. Bring to a gentle simmer.

Simmer and Cook
Cover and simmer on low heat for 35–45 minutes, or until chicken is tender and fully cooked (internal temperature of 165°F/74°C). Remove lid in the last 10 minutes to let the sauce thicken slightly.

Finish and Serve
Discard thyme sprigs. Sprinkle with extra fresh parsley before serving. Serve hot over pasta, rice, or crusty bread.